Holiday Hot Buttered Rum Pecan Pie Cheesecake…with Toffee
Restless Chipotle
Restless Chipotle
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  • 3 cups pecan cookie crumbs and ⅔ cup melted butter if you are using a crumb crust ½ cup (1 stick) unsalted butter 1 cup brown sugar ¾ cup corn syrup 2 teaspoons vanilla ½ Teaspoon salt 3 eggs 2 cups pecans, toasted and chopped Cheesecake Layer 32 oz cream cheese, softened 2 cups sugar 6 eggs ⅓ cup spiced rum ½ tsp vanilla ¼ cup browned butter (melt in pan over medium heat until deep golden brown, do not burn) 1 cup toffee bits 1 cup sour cream Instructions Pecan Pie Layer Preheat oven to 350F Roll out the dough and fit it into the bottom of a 9 inch springform pan and up the sides OR add the melted butter to the cookie crumbs and press on the bottom and up the sides of the springform Melt the butter until it is golden and then whisk in brown sugar until it is smooth Remove from heat and add the corn syrup, vanilla and salt. Whisk beaten eggs into corn syrup mixture. Sprinkle pecans on the bottom of the springform and then carefully pour the filling mixture over them. Bake for 50 minutes. Cheesecake Layer Preheat oven to 375F Beat the cream cheese on low speed with the paddle attachment. Add the sugar and continue beating until the sugar is well mixed in and no longer grainy. Add the eggs one at a time, beating well after each addition (keep it on low speed) Add the rum, vanilla, browned butter, toffee, and sour cream. Mix well. Pour over the pecan pie layer. Wrap the springform pan in heavy duty aluminum foil that goes all the way up the sides. Place springform in a large roasting pan and add hot water until it is halfwayu up the sides. Bake for 50 minutes. Turn oven off and leave door closed for one hour. Remove cheesecake from the oven and let it cool to room temperature. Cover tightly and refrigerate overnight. Notes Can be made up to 2 days ahead. Store well covered in the fridge. Do not freeze. Nutrition Information Serving size: Carbs: 44.6 Calories: 600 Fat: 7.8 3.4.3174



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